Pink pickled eggs

Pink pickled eggs

From
Posh Eggs
Serves
6
Prep
20 mins
Photographer
Louise Hagger

These pretty inky-pink eggs infused with beetroot, spices and bay, taste as spectacular as they look. They are all the better when left for two or three weeks before eating, allowing the flavours to mellow.

Ingredients

Quantity Ingredient
6 eggs
200ml red wine vinegar
150ml cider vinegar
1 teaspoon demerara sugar
1 teaspoon sea salt
2 teaspoons coriander seeds
1 teaspoon mustard seeds
10 allspice berries
1 large cooked beetroot, peeled and sliced
2 fresh bay leaves
2 garlic cloves, peeled
1/2 red onion, peeled and cut into wedges

Method

  1. Place the eggs in a pan, cover with cold water and bring to the boil over medium-high heat. Turn the heat right down and gently simmer for 10 minutes. Drain and plunge into cold running water to cool quickly, then carefully peel.
  2. Pour the vinegars into a small pan along with 200 ml water, the sugar, sea salt and the spices. Place over high heat, bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and set aside for 10 minutes to let the flavours infuse.
  3. Layer the eggs, beetroot slices, bay leaves, garlic and onion into a sterilised 1 litre glass jar. Top with the cooled vinegar, and spices, to cover. Seal the jar then gently tip to the side to ensure the pickling liquid touches the entire surface of each egg. Refrigerate and leave for at least 3 days, and up to 3 months, before eating.
Tags:
eggs
breakfast
lunch
dinner
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